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Creamy Vegan Mushroom Risotto

I’ve always been a fan of Risotto and anything with Mushrooms, and since I’ve realised the benefits of cutting dairy our of my diet, I thought it would be the perfect time to make a Risotto which isn’t covered in butter and cheese! Although, if you do want to smother this in butter and cheese just add a knob of butter and grate some cheese over this at the end and stir! There’s also nothing against using some vegan butter/cheeses with this dish, but I prefer to go without and keep the ingredients as natural as possible.

The fact that the stock will already have salt in, means you don’t have to do much in terms of adjusting the seasoning, but it’s entirely up to your taste-buds if you feel you need more! For this recipe, I took inspiration from Jamie Oliver’s basic Risotto recipe and adjusted it accordingly to my needs 🙂

I love mushrooms!! 🙂

Although most people will tell you to use Arborio rice or dedicated Risotto rice, the Baldo rice from Cypressa, does just the trick, and it’s much cheaper!